Method for the production of natural botanical extracts

Abstract

Methods for producing natural botanical extracts, such as natural vanilla extracts, with low processing times and high efficiencies are provided. The methods include a high temperature extraction step and, optionally, an enzymatic treatment step. The natural vanilla extracts or other botanical extracts produced by the methods may provide the same degree of flavoring at lower concentrations than conventionally produced natural extracts.

Description

BACKGROUND Vanilla is one of the most universally used flavors in the food, pharmaceutical and cosmetic industries. Traditionally vanilla flavorings are extracted from the matured beans of luminous celadon-coloured orchids, Vanilla plantiforia. The distinctive flavor and aroma comes mainly from the phenolic compound vanillin and other aromatic compounds, which typically make up less than 2% of the cured vanilla bean. Vanilla plants were cultivated by the Aztecs, who used it to flavor their cocoa based drink, xocolati. Considered an aphrodisiac, it was so rare that it was reserved for royalty. Natural vanilla is in relatively short supply and is commonly produced by a long and laborious process. Consequently, the price of natural vanilla extracts tends to be very high. The orchid blossoms open only once a year and must be pollinated by hand. The vanilla beans then take 8 to 12 months to mature and must be hand picked. The mature green beans do not have the characteristic flavor or ...

AI Technical Summary

Benefits of technology

Methods for producing high quality extracts from natural botanical materials, such as natural vanilla extracts, are provided herein. The present methods often have relatively short processing times. By substantially reducing the amount of time required for production of the extract, plant capacity can be increased and processing costs are lowered, without sacrificing flavor. In fact, the natural botanical extracts, e.g., natural vanilla extracts, provided herein can often provide comparable flavor characteristics when used in lower quantities than corresponding conventionally produced natural extracts. The methods provided herein may use combinations of high temperatures, high pressures and / or enzyme treatment to enhance the production of natural extracts. In some embodiments, the combined processing time for the enzymatic treatment and the extraction may require no more than about 10 hours. In some embodiments, e.g., those relating to the production of natural vanilla extracts, the overall process (enzyme treatment and extraction) may be completed even more rapidly, e.g., the combination of enzymatic treatment and extraction may be completed is no more than about 10 hours and, in some instances, may be completed in 5 hours or less.

The high temperature extraction may optionally be preceded by enzymatic digestion of the vanilla beans, typically conducted at a somewhat lower temperature. The enzymatic treatment and / or the extraction step may be conducted in a sealed reactor. Suitable enzymes include those with glycosidase activity. As used herein “glycosidase activity” refers to the capability of a hydrolase enzyme to attack glycosidic bonds in carbohydrates and glycoproteins. For the purposes of this disclosure a glycosidic bond refers to the bond between the anomeric carbon of a carbohydrate and another group. The process of vanilla extraction may be enhanced by conducting the enzymatic digestion at elevated pressures. It is believed that the use of elevated pressure during the digestion step may force the enzyme deeper into the vanilla fiber, maximizing the contact of the enzymes with the entire vanilla matrix. The use of elevated pressures and a sealed reactor can reduce the opportunity for the loss of volatile compounds that can occur under ambient pressure conditions.

Problems solved by technology

Natural vanilla is in relatively short supply and is commonly produced by a long and laborious process.

Consequently, the price of natural vanilla extracts tends to be very high.

Artificial vanilla lacks many of the flavor components extracted from vanilla beans and often has a harsh quality that may leave an aftertaste.

Heating the mixture may speedup the process but this may cause some of the more volatile flavor components to be lost, altering the flavor.

This process, although effective, is very time consuming, often requiring an incubation time of 48 hours or longer.

Because there are relatively few sources for vanilla beans, the price of the beans may be affected dramatically by supply shortages.